Ingredients:

  • 2 lbs pork shoulder, cut into ½-inch cubes
  • 2 tbsp avocado oil
  • 1 medium yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp masa harina
  • 3 cups roasted Hatch green chiles, chopped
  • 6 cups low-sodium chicken stock
  • 3 medium Yukon Gold potatoes, peeled and cubed
  • 1 tsp kosher salt
  • ½ tsp ground cumin
  • ¼ tsp smoked paprika
  • ¼ cup fresh cilantro, chopped
  • 1 lime, cut into wedges

Instructions:

  1. Pat the pork cubes dry with a paper towel. Heat oil in the Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the pork until a mahogany-colored crust forms on all sides. Remove the meat and set aside on a plate.
  2. Lower the heat to medium. In the remaining pork fat, sauté the diced onion until translucent and softened. Stir in the minced garlic and cook for 60 seconds until fragrant. Sprinkle the masa harina over the onions, stirring constantly for 2 minutes to toast the flour.
  3. Return the browned pork to the pot. Pour in the chicken stock, scraping the bottom of the pot to release the fond. Stir in the roasted green chiles, cumin, smoked paprika, and salt. Bring to a boil, then reduce heat to low, cover and simmer for 30 minutes.
  4. Stir in the cubed potatoes. Cover again and simmer for another 20-30 minutes, or until the potatoes are fork-tender and the broth has thickened.
  5. Remove from heat. Stir in the fresh cilantro and squeeze in half a lime to brighten the flavors.